Wednesday, September 4, 2013

Banana Be Mine

Finally getting a recipe on the blog! I cannot believe how long it has been since I've shared some kitchen goodness - maybe this is a sign that I am finally getting settled into a routine over here where the wind comes sweeping down the plain. It's been more than a little crazy trying to get settled into our new home (which, by the way, I unpacked in such a hurried frenzy that I now can't remember what items I put into which cabinets, closets, etc. and find myself ransacking my own home to find my things) and setting up my very modest cake studio has proved more time consuming than I anticipated - largely due to our determination to stay on a shoe-string budget and accomplish a majority of the work ourselves. It's been exhilarating and exhausting all at the same time and my rough cuticles are showing it.

Anyway, I actually made these scrumptious little ole muffins several weeks ago and well before finding that perfect spot for food photography - you know, the sweet spot where the natural light is just right. This photo was taken in my home, but I'm so thrilled to begin shooting at my studio soon. The huge windows and natural light will make for some beautiful photos (I hope).

Preheat to 350 degrees. Spray muffin tins with nonstick cooking spray. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a toothpick inserted in the center of the muffin comes out clean about 18-20 minutes, but ovens vary so watch your first batch and time accordingly. Cool ten minutes and turn out of pans to finish cooling.